Lexi Webster
Buttermilk is a versatile ingredient used in many recipes, from crispy chicken to fluffy pancakes, muffins, and waffles. It is readily available at most supermarkets in Australia, but it can also be made at home. Modern buttermilk is made by adding good bacteria to milk, which ferments the lactose and creates lactic acid, giving buttermilk its tangy flavour and thickened consistency. Homemade buttermilk can be made by adding an acid, such as lemon juice or vinegar, to milk, or by thinning out yoghurt or sour cream.
| Characteristics | Values |
|---|---|
| Traditional method | Made from the liquid left over after churning butter |
| Modern method | Made by adding good bacteria to milk |
| Bacteria | Ferments the lactose in milk, creating lactic acid |
| Flavour | Tangy |
| Consistency | Thickened |
| Substitutes | Lemon juice, vinegar, thinning out yoghurt or sour cream |
| Milk | Any type of milk can be used, including plant-based |
| Lemon juice or vinegar | 1 tablespoon per cup of milk |
| Cream of tartar | 1 3/4 teaspoons per cup of milk |
| Mixture | Will curdle after 5-10 minutes |
| Buttermilk powder | Can be used as a substitute for liquid buttermilk |
| Buttermilk powder ratio | 1 part powder to 8 parts water |
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What You'll Learn
Buttermilk substitutes
Buttermilk is a versatile ingredient used in many dishes, from crispy chicken to fluffy pancakes. It is readily available at most supermarkets, but it is also possible to make buttermilk or buttermilk alternatives at home.
Lemon juice and milk
Add 2 teaspoons of lemon juice to 1 cup of milk. Stir well and let it stand for 5–10 minutes before using. You can use fresh-squeezed or bottled lemon juice, but note that bottled varieties may contain preservatives.
Vinegar and milk
Combine 1 tablespoon of vinegar with 1 cup of milk. You can use various kinds of vinegar, such as apple cider or distilled white vinegar. Let the mixture stand for 5–10 minutes before using.
Cream of tartar and milk
Add 1 3/4 teaspoons of cream of tartar to 1 cup of milk. It is better to mix the cream of tartar with the other dry ingredients in your recipe before adding the milk, as it tends to clump when stirred directly into milk.
Sour cream and milk
For every 1 cup of buttermilk, use 1/2 cup of full-fat sour cream and 1/2 cup of milk. Whisk the mixture until smooth. Sour cream is thicker than buttermilk, so thinning it with milk or water creates a better substitute.
Yogurt
Plain yogurt can be used as a 1:1 substitute for buttermilk. However, for recipes that require a thinner batter, you may need to thin the yogurt with water or milk.
Powdered buttermilk
Powdered buttermilk is a good option to have in your pantry as it can be easily mixed with water according to the package instructions.
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Making buttermilk with vinegar
Step 1: Prepare Your Milk
Start by measuring out the milk. You can use any type of milk, such as whole milk, 2% milk, skim milk, or even plant-based milk like coconut milk or soy milk. Pour the milk into a liquid measuring cup. The amount of milk you need will depend on how much buttermilk your recipe requires. As a general rule, measure out the same amount of milk as the buttermilk required in your recipe.
Step 2: Add Vinegar
For every cup of milk, you will need to add an acidic ingredient like vinegar. You can use white vinegar, apple cider vinegar, or champagne vinegar. The amount of vinegar to add can vary depending on the source, but it typically ranges from 1 tablespoon to 3 teaspoons per cup of milk. Simply pour the vinegar into the measuring cup with the milk.
Step 3: Stir and Let Stand
Carefully stir the mixture of milk and vinegar. Then, let it sit at room temperature for 5 to 10 minutes. During this time, the vinegar will curdle the milk slightly, creating a buttermilk texture. It's normal for the mixture to look separated at the top with some light curdling.
Step 4: Use in Your Recipe
After the standing time, your homemade buttermilk is ready to use! You can use it in various recipes, such as pancakes, biscuits, or baked goods, where it will add a tangy flavour and help create a light and fluffy texture.
Keep in mind that the vinegar may give a slightly different flavour to your final dish compared to using traditional buttermilk or lemon juice-based buttermilk substitutes.
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Making buttermilk with lemon juice
To make buttermilk with lemon juice, start by measuring out the milk. For every cup of milk, you will need to stir in 3 teaspoons of lemon juice. You can use any type of milk you prefer, including plant-based options, but keep in mind that the fat content may vary.
Combine the milk and lemon juice in a measuring cup, stirring them together. The mixture will begin to curdle slightly as the acids in the lemon juice react with the milk. Let this mixture stand at room temperature for 5 to 10 minutes. During this time, you will notice that the milk thickens slightly and small curdled bits form.
While this substitute won't achieve the same thick consistency as regular buttermilk, the curdled bits won't affect your finished recipe. You can use this buttermilk substitute in the same way you would use regular buttermilk, including in baking recipes like pancakes, quick breads, and muffins.
Additionally, you can make thick cultured buttermilk by purchasing commercial buttermilk and following a process similar to making yoghurt. This method allows you to save some of the buttermilk for future batches, and it has a long shelf life with multiple uses, such as marinades for meats like chicken.
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Making thick cultured buttermilk
To start, add 2 tablespoons of cultured buttermilk (use 1 tablespoon per cup of milk) to a jar. Be sure to use buttermilk with 'live cultures' if it's store-bought. If you're using dehydrated cultures, read the instructions to determine the amount. Next, pour in your plain milk and stir well to combine. Place a lid onto the jar and only screw it down once to avoid creating an airtight seal, but enough to keep any bugs out.
Now, place the jar in a warm area of your home, out of direct sunlight, and away from other cultures or ferments. Let the mixture sit for 8-12 hours. During this time, the buttermilk will begin to thicken, and you may notice bubbles forming on the sides of the jar. If you prefer a tangier flavour, leave the mixture out for a longer period. Once it reaches your desired thickness and flavour, transfer the jar to the refrigerator for 6-8 hours. Your thick, cultured buttermilk is now ready to use!
If you want to create a buttermilk supply that you can regularly replenish, you can use some of the buttermilk you've made to culture more milk. Simply add 1/4 cup of your homemade buttermilk to a clean quart jar or 1/2 cup to a half-gallon jar, top it off with plain milk, and repeat the process described above. You can continue to reculture indefinitely in this manner.
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Storing buttermilk
Buttermilk can be stored in the refrigerator or freezer. When stored in the refrigerator, buttermilk will last for about two weeks. Homemade buttermilk, made from cream, will only last a few days in the fridge. Commercially-available buttermilk is more shelf-stable than homemade buttermilk, as it is often boosted with stabilizers.
To store buttermilk in the freezer, it is best to freeze it in pre-measured portions. This can be done by freezing the buttermilk in ice cube trays and then transferring the frozen cubes to a freezer bag. Alternatively, you can freeze the buttermilk in 2-cup plastic containers. Frozen buttermilk will last for about three months. After this period, it should be used or discarded.
When defrosting frozen buttermilk, it is best to thaw it in the refrigerator or microwave on low power. The defrosted buttermilk may not look thick and creamy, but it will still work in recipes. Frozen buttermilk is best used in cooked or baked dishes, as it will not maintain its qualities for drinking or using in uncooked recipes.
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